CHETTINAD CHICKEN GRAVY | How to make Chettinad Chicken Gravy

CHETTINAD CHICKEN GRAVY

(A purely traditional dish)

INGREDIENTS:

1.      Chicken (cleansed and

turmeric powder added)                                   -           1kg

2.      Sambar powder                                                -           50g

3.      Shallots (sambar/china vengayam)       -           100g

4.      Ginger garlic paste                               -           reqd.qty

5.      Turmeric powder                                 -           20g

6.      Pepper                                                 -           1table spoon

7.      Coriander seed (dhaniya)                     -           1table spoon

8.      Cumin seeds                                        -           1table spoon

9.      Red ball chilly (gundu milagai)                        -           50g

10.  Salt                                                      -           reqd.qty

11.  Spices

(cinnamon, clove, elaichi,

Star anise, bay leaves)                         -           reqd.qty

12.  Cooking oil                                          -           reqd.qty

13.  Onion (finely chopped)                                   -           500g

14.  Tomato                                                            -           2nos.

15.  Curry leaves                                        -           reqd.qty          

(NOTE: All quantities are approximate).

STEPS:

CHETTINAD MASALA PREPARATION

1.      Heat a little oil (2 spoon) in a pan, add coriander seed, pepper, cumin seeds and mix well. Then add red ball chilly and fry.

2.      Add the shallots (sambar/chinna vengayam) & curry leaves and cook for 2-3 mins. Then cool it and grind it in the mixer.

The CHETTINAD MASALA is ready…

GRAVY PREPARATION

1.      Heat oil in a pan, add all the above mentioned spices and fry them.

2.      As they are fried, add chopped onion, a little salt (for onion to get cooked easily) and cook well.

3.      After onion gets cooked, add curry leaves and ginger garlic paste (2 spoons) and cook well till raw smell goes off.

4.      As raw smell goes off, add tomato and a little turmeric powder and mix well.

5.      Now, add chicken (water dried), and mix well. (Note: Salt should not be added immediately after adding chicken. As the colour of chicken turns white after cooking for some time, then add salt. This is the correct timing for adding salt as chicken can take the essence of salt completely).

6.      Add a cup of water, close the pan and allow it to cook till the water reaches the gravy state.

7.      Finally add the chettinad masala that was prepared before, mix well and cook for at least 5 mins. Then transfer it to a serving bowl/plate and decorate it with cumin, red ball chilly and curry leaves.

The most traditional CHETTINAD GHICKEN GRAVY is now ready to feast!!!